Scotch Barley Soup

• 1/4 c. canola oil
• 1 small onion, diced
• 1/4 c. flour
• 1 clove garlic, chopped
• 2 medium carrots, diced
• 1 medium turnip, chopped (I use potato instead)
• 3 stalks celery, chopped
• salt and pepper to taste
• 1 1/2 c. milk
• 1 lb. ground lamb
• 3 c. chicken stock
• pinch of basil
• 3 c. precooked barley

1. Saut in oil, onion and garlic.
2. Add flour to make roux (paste).
3. Cook flour roux for 10 minutes; add chicken stock and bring to a boil.
4. Add ground lamb and cook 15 minutes.
5. Add precooked barley and bring to a high simmer. Add turnip (or potato), carrots, celery and milk.
6. Add salt, pepper and basil until vegetables are tender.
7. May need to add more milk for a creamier soup or chicken stock to thin it out.

canola oil, onion, flour, clove garlic, carrots, stalks celery, salt, milk, ground lamb, chicken stock, basil, barley

Taken from www.cookbooks.com/Recipe-Details.aspx?id=51999 (may not work)